Thank you Delma, these are great!! Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there.
----- Original Message ----- From: "delma bliss" <[EMAIL PROTECTED]> To: <[email protected]>; "interactive-themes" <[EMAIL PROTECTED]> Sent: Tuesday, September 18, 2007 7:21 AM Subject: [RecipesAndMore] 101 Glorious Ways to Cook Chicken - 1-9 > > > 101 Glorious Ways to Cook Chicken - 1-9 > > 1. SOUTHERN FRIED CHICKEN > > 1 fryer, disjointed > 1/2 cup flour > 1 1/2 teaspoon salt > 1/4 teaspoon pepper > Vegetable oil to depth of 1 inch in skillet > > Coat chicken with flour mixed with salt and pepper. Heat vegetable > oil moderately hot (350 degrees) in heavy skillet. Add chicken, > cover, cook 10 to 15 minutes. When golden brown, turn. Reduce heat. > Finish cooking without lid. Turn as needed. Drain on paper towels. > 4 servings. > > Country Gravy: Pour off all but 3 tablespoons oil and browned bits. > Blend in 3 tablespoons flour. Cook, stirring until lightly browned. > Stir in 2 cups milk, chicken broth or water. Simmer 5 minutes, > stirring constantly. Salt and pepper to taste. > > Tempting variations - > > VARIATION: 2. SPICY CHICKEN WITH GINGERSNAP GRAVY: > Add 1/2 teaspoon ground ginger to flour for coating chicken. Prepare > country gravy (above), blend in 4 gingersnaps, crushed. > > VARIATION: 3. CRUNCHY COATINGS: > Dip chicken in milk or buttermilk, then coat with one of these before > frying ... bread crumbs, crushed dry cereal, fancy cracker crumbs or > pretzels. Each is deletable. > > VARIATION: 4. HERB OR SPICY FRIED CHICKEN: > To flour or crunchy coating-mix, add a little of one of these. Enjoy > 15 glorious new chicken dishes. > > > Mint Savory Allspice > Basil Sage Chili Powder > Thyme Coriander Poultry Seasoning > Oregano Tarragon Paprika > Marjoram Nutmeg Curry Powder > > VARIATION: 5. FRIED CHICKEN WITH ORANGE GLAZE: > Grate peel from an orange, add half to flour mixture for coating > chicken. When cooked, remove chicken and keep warm. Drain off all but > 2 tablespoons drippings and browned bits. Stir in 2 teaspoons > cornstarch and juice of 2 oranges. Stir, cook while mixture thickens. > Pour glaze over chicken. Sprinkle with remaining orange peel and > chopped parsley. > > VARIATION: 6. PUNGENT ORANGE GLAZE: > To the orange glaze add 1/2 teaspoon dry mustard and a generous dash > of Tabasco. > > VARIATION: 7. CHICKEN AND ONION RINGS: > Cook chicken, keep warm. Slice large onions and separate rings, dip > in seasoned flour or pancake mix, then dry in hot vegetable oil (375 > degrees) for 2 to 3 minutes. Turn occasionally. Drain, sprinkle with > salt. > > VARIATION: 8. DELHI CHICKEN: > Keep fried chicken warm. To 2 tablespoons drippings and browned bits > add 1 cup thinly sliced celery and leaves (green celery is best). > Cover, cook slowly 5 minutes. Add 1/2 cup chicken broth, stir well, > let cook 1 minute. Add 3 bananas, peeled and quartered, and 1/4 cup > chutney. Cover and cook 5 minutes. Serve sauce with chicken. > > VARIATION: 9. CHICKEN ALMONDINE: > Keep fried chicken warm. To 1 tablespoon drippings and browned bits > add 1/2 cup slivered almonds, brown lightly while stirring. Stir in > 1/4 cup water, 2 tablespoons lemon juice, 1 teaspoon grated lemon > peel, 1/2 teaspoon paprika. Serve sauce with chicken. Garnish with > chopped parsley. > > Delma > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
